Slow Cooker

Mulled wine NZ Pork with red cabbage

A hearty and spicy slow-cooker dish where the mulled wine pork melts in your mouth
Mulled wine pork casserole with red cabbage and kūmara mash
8H 30M


Baby spinach leaves, crusty bread, to serveKūmara Mash


Step 1

Tie spices, herbs and garlic in a muslin bag, securing with kitchen string. Place onion in the base of a 4.5-litre (18-cup) slow cooker. Top with muslin bag and NZ Pork. Pour combined wine, stock, Worcestershire sauce, sugar and vinegar over NZ Pork. Cook, covered, on low for 7 hours 30 minutes. Add cabbage and cook, covered, on low for a further 30 minutes. Discard muslin bag. Season to taste.

Step 2

Just before serving, make kūmara mash. Boil, steam or microwave kūmara and potato until tender; drain. Mash vegetables with butter in a medium bowl until smooth. Season to taste.

Step 3

Carefully remove NZ Pork from cooker, breaking into large chunks.

Step 4

Serve NZ Pork with kūmara mash and cabbage mixture, drizzled with some of the cooking liquid. Top with the extra tarragon. Accompany with baby spinach and crusty bread to mop up the juices.

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